Instant cucumber Idlis

This is in fact , a traditional dish prepared in our community since many years. In days of the year when turmeric leaves are abundantly available, we usually cajole our mother to prepare this dish.It is traditioally called "Thousalli." I added an interesting twist  to it,rather its shape to be made in the form of idlis. This way, they cook much faster, form an interesting finger food for kids, can be served easily and above all ,it form an instant healthy snack. The turmeric leaves give a distinctive flavour to this dish. These can be replaced with banana leaves or can be prepared as it is.

Ingredients
Cucumbers (green are preferred) 4-5 peeled and grated
Semolina(Rava) 11/2 teacup
Jaggery (Gur)shred into pieces- 1 cup or to taste
Salt- 1/2 tsp
water 1/2 cup
Ghee 2 tblspoons
grated fresh coconut- 1 cup
Turmeric leaves- as required cut into 3-inch squares.

Method
In a thick bottomed pan Heat the ghee and roast the semolina for 2 mins on a slow flame. Add the cucumber, jaggery, coconut and water and mix it well and stir till the jaggery dissolves into the mixture. Meanwhile set the steamer to boil. Arrange the turmeric leaves in the idli moulds and then pour the cucumber mixture into each mould like the idli batter.Cover with another turmeric leaf if you like. Arrange all the moulds and steam for 10-15 minutes.
Serve warm with a teaspoon of ghee and liquified jaggery.

           This is the consistency of the cucumber mixture before it is added in the idli mould.
                             It should be rather thick

                    These green cucumbers are usually preferred as they are juicy and mildly sweet.